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22nd Jun 2026
Caterer Searcys explores more climate-conscious approaches to cuisine
As part of this initiative, the company is drawing attention to an often-overlooked yet highly versatile ingredient: mushrooms. At the end of June, Searcys will bring together senior staff and chefs...
18th Jun 2026
William White Meats launches ‘innovative’ beef & mycoprotein range into Brakes
The UltiMeat range has been developed to help foodservice operators meet growing demand for lower-carbon, cost-effective menu options without compromising on flavour, texture or kitchen performance...
17th Jun 2026
Clawson Farms Supports 2026 British Culinary Championships
A popular annual event, the British Culinary Championships is seen as a valuable platform for all chefs, especially for student chefs wanting to get their first taste of competition experience. This...
17th Jun 2026
Association of Pastry Chefs continues culinary competition in honour of Murray Chapman
Young chefs aged 23 and under (on the finals day of 4th November 2026) have been invited to register for this highly regarded competition which celebrates the intricate art of pastry. Whether you are...
16th Jun 2026
Nestlé Professional crowns 2026 Toque d’Or champions
Nathan Derek Short from City of Glasgow College has been crowned back-of-house (BOH) champion and Declan Sloan from Ayrshire College from has taken the front-of-house (FOH) title. The winners were...
15th Jun 2026
Craft Guild of Chefs unveils 2026 awards night photographs
The Craft Guild of Chefs Awards night aimed to celebrate culinary excellence from across the sector. Among the winners were Lisa Goodwin-Allen, Tom Brassington from Restaurant Associates, Will Torrent...
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Student chefs Jack Hayes, Max Heath and Rhiannon Siddall won an exclusive trip to Italy with Tilda, along with being named...
He impressed the judges with his menu of fermented barley & whey risotto, wild garlic ricotta, slow cooked duck egg, wild...
The Craft Guild of Chefs Awards are seen as the chefs’ Oscars recognising the exceptional talent across the whole of our...
Andrew committed nearly 30 years to the UK foodservice industry, having joined Booker Cash & Carry in 1994 where he assumed...
The S.Pellegrino Young Chef Academy, a global initiative which is currently searching for the best chefs under 30, surveyed...
Over the course of two days, Level 1, 2 and 3 students visited Mark Hayward, owner of Dingley Dell to gain an insight into...
Three in five (59%) hospitality leaders say they will recruit at a greater rate than usual this year, a jump of 13 percentage...
The Mibrasa Hot takes streamlined cooking ‘to the next level’ thanks to the addition of three space saving and gastronorm pan...
The Craft Guild of Chefs Awards are seen as the chefs’ Oscars recognising the exceptional talent across the whole of our...
Data from 200 UK hospitality decision-makers revealed that 37% of restaurant owners believe their mental health has been hit...